Description
This delightful Vanilla Peach Jam combines the sweet juiciness of ripe peaches with the warm, aromatic notes of vanilla to create a homemade preserve that’s perfect for spreading on toast, swirling into yogurt, or enhancing your favorite desserts. With simple ingredients and straightforward preparation, this jam captures the essence of summer peaches in a jar.
Ingredients
Scale
Jam Ingredients
- 4 cups fresh ripe peaches, peeled and chopped
- 2 cups granulated sugar
- 1 vanilla bean, split and seeds scraped (or 1 tablespoon pure vanilla extract)
- 2 tablespoons freshly squeezed lemon juice
- 1 package (1.75 ounces) fruit pectin (such as Certo)
Instructions
- Prepare Peaches: Peel and chop the fresh ripe peaches into small pieces, removing any pits. This ensures an even consistency in your jam.
- Mix Fruit and Sugar: In a large mixing bowl, combine the chopped peaches and granulated sugar. Stir well and let the mixture sit for about 10 minutes to macerate, drawing out the juices.
- Add Lemon Juice and Pectin: Transfer the peach mixture into a large saucepan. Add the freshly squeezed lemon juice and sprinkle the fruit pectin over the top. Stir well to combine all ingredients.
- Infuse Vanilla: Scrape the seeds from the vanilla bean and add both the seeds and the pod to the saucepan. If using vanilla extract, add it after cooking.
- Cook the Jam: Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Boil hard for 1 minute, ensuring the sugar and pectin dissolve completely. If you used a vanilla pod, remove it after cooking.
- Add Vanilla Extract (if used): If you prefer vanilla extract over the bean, stir it in now after removing the pot from heat.
- Test the Jam: To check if the jam has set, place a small spoonful on a chilled plate and let it sit for a minute. If it wrinkles when pushed with a finger, it’s ready. If not, boil a little longer and test again.
- Jar the Jam: Pour the hot jam carefully into sterilized jars, leaving about 1/4 inch headspace. Seal immediately with lids.
- Process for Preservation: Process the filled jars in a boiling water bath for 10 minutes to ensure safe preservation.
- Cool and Store: Remove jars from the water bath and let cool at room temperature. Store in a cool, dark place. Once opened, refrigerate and consume within a few weeks.
Notes
- Use ripe but firm peaches for best consistency and flavor.
- If fresh peaches are not available, frozen peaches can be used but drain excess liquid before cooking.
- Ensure jars and lids are properly sterilized to avoid spoilage.
- If you prefer a chunkier jam, chop peaches more coarsely; for smooth jam, mash the fruit slightly before cooking.
- Adjust sugar based on peach sweetness and personal preference.
